Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Unit Industry Sector
Hospitality, Tourism & Recreation
Unit Originally Created By:
Priscilla Burns
Herbs and Spices
Part of Course: Culinary Arts 1 and 2 Model
Unit Overview / Details
History, uses, applications and seasoning techniques give students a fundamental knowledge to use correctly and how to manipulate herbs, flavors, spices and seasonings.
- Herbs and Spices
- 5 Days
Content/Concepts
A. Understand the history, taste, use and application of herbs and spices
B. Describe and apply the use to a variety of culinary applications
C. Understand flavorings and seasonings
D. Correct use and store herbs, spices, flavorings and seasonings
Standards
- California Career and Technical Education Standards: 1
- California Academic Content Standards: Reinforced: 1
- All Standards
- Full Details
Lessons in this Unit
In this unit students will identify, taste and understand the use of fresh herbs. During this lesson the students will learn to better understand how herbs differ from spice, where commonly used herbs originated, how to use and store herbs, and how to identify different herbs based on look, smell, and taste.
- 55 minute class period
- 2 Class Periods
